Black Eyed Pea Stew
Black Eyed Pea Stew
Ingredients
- 2 tablespoons olive oil, water, or vegetable broth
- 3 cups onion, finely chopped
- 4 cloves garlic, minced
- 1 15 ounce can vegetable broth, low-sodium
- 4 cups dry or 3 cups canned black-eyed peas
- 5 cups water or vegetable broth, plus more if needed
- 2 15 ounce cans whole tomatoes
- Salt and Pepper to taste
- Optional: 3 tablespoons tomato paste
- Optional: 2 tablespoons agave, honey, pure maple syrup
Instructions
- In a large pot, heat the olive oil over high heat (or omit and use vegetable broth one tablespoon at a time in step 2 to prevent onion and garlic from sticking to the pot).
- Add the onions and cook, stirring constantly, until the onions are translucent and fragrant. Add the garlic and cook for 1-2 minutes more.
- Add the vegetable broth, black-eyed peas, water, tomatoes, and optional tomato paste and brown sugar, and bring to a boil.
- Turn down the heat to low, cover, and simmer for 2 hours, or until the peas are tender. Add more water or veggie broth as needed.
- Add salt and pepper to taste.
- Serve and enjoy!